Serves 4-6
Ingredients
- 300ml double cream
- 175g sweetened condensed milk
- 4 tbsp instant espresso powder
- 4 tbsp coffee liqueur
Method
- Using an electric mixer, beat the cream in a large bowl until soft peaks form. Add the condensed milk gradually, while beating, followed by the espresso powder and liqueur. Continue beating until you have a light and fluffy mixture.
- Pour the mixture into a container suitable for the freezer, cover with a lid or foil, and freeze for approx 6 hours or overnight.
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